Sweet Bengali Rasgulla, The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture. My guess is that the water didn’t drain properly from the chena, did you use a muslin cloth? TIPS while making the Rasgulla Recipe. . – Add some water to cool down the milk before adding the lemon juice/vinegar to curdle it. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. So that hands remain clean and relaxed? Rasgulla is made from “chena” which is obtained by curdling the milk. Knead the paneer by dragging the palm of your hand hard on the paneer. You can try! Hi if it tastes raw means it had to be cooked more. Hi, Why do you add cornflour to the chenna and how much cornflour should be added? My rusgulla is soft but not spongy . of what? or we have to hang it for some time? – Make a day in advance, they taste the best the next day when the rasgullas have soaked the sugar syrup well. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. Rasgullas should be little spongy. good recipe, my mouth is watering looking at pictures! I want to try it at home this week. I used full fat milk. hi manali i tried making rasgullas many times ..but here where i live in toronto..we donot get full fat milk…my rasgullas are always flat ..like they do not fluff in to balls..when i boil them they become round but afterwards they become flat and smaller what could be the reason..i knead them well..and boil them around 15 minutes ..what could be the reason thanks sunil kumar khurma, try whole milk from farm which is not pasteurized..and give rasgullas enough space when boiling, do not over crowd them, hi can we make rasgullas immediately after we have drained the water out of chena>? – Mash the chena with your hands for total of 10 minutes. Hi,my rasgola remen small… 1.can i fix them,? To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe. in Hindi we call it Rasgulla. Actually making this sweet at home is really easy, there are just few basic things which should be kept in mind and they will always turn out perfect. And it came out absolutely good. I hv few doubts. to bind the mixture, I use 1 teaspoon (it’s mentioned in the recipe card). Making a soft dough plays a vital role. I think you can make the complete recipe and then freeze the rasmalai in freezer safe bags/container. Mash the chena with your hands for 10 minutes to make it soft and smooth. So for 1 cup of sugar you have to add 4 cups of water and boil it at high flame. Your palm will be little greasy. Pour cold water over the pressure cooker before opening. But after cooking them for roughly 15-18 mins, they shrank and became semi hard. Pls tell why rasgulla flattens when it cools down. Since I made these in India and it was too hot in the kitchen, I couldn’t keep up with clicking pictures side by side. I used Amul full cream milk and after getting chhena I put it in refrigerator for 2 hours. Squeeze it well, there’s no other reason why it will be moist. Cook the rasgullas in sugar syrup for 18-20 minutes on high flame. It is just curdled milk. Put the rasgulla balls in the boiling sugar syrup. White spongy balls dipped in sugar syrup oozing sweetness do describe the ever-popular Bangla sweet, Rasgulla. – The rasgullas increase in size while they are cooking in the sugar syrup so don’t make them too big unless you want huge rasgullas. The chena was super sticky and I had to add maida in it. they too make from same milk…yes i take big patila.. to make rasgullas.. hmm hard to say then..when I make rasgullas they turn round so I am not sure why yours don’t. Thanks Savita, I made lots of rasgullas during my India trip this time..haha..this was shared then! I tried 3 times but failed to become spongy. But wen I tasted it they were tasting of chenna (wen it was hot) and I chilled it for an hour n feel the same and its not completely soaked. Regards, Hans. they shrink when balls don’t have enough space in the pan they are being cooked. Thenk you. Meanwhile in a pan mix the sugar and water and let it boil at high temperature. i am a strict rather hard core vegetatian and would like to have some veg delights for parties.mainly snacks and starters. Whether it’s your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. Do we cook them in the syrup and freeze or freeze immediately after making balls. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup. I have a problem. If the paneer is too crumbly, add a teaspoon of water. Can I add baking powder in chhena while kneading. Feb 15, 2017 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. This Deepawali I made Bengali rôshogolla, one of the most popular sweet from West Bengal and Odisha. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. It is one of the most famous Bengali sweets recipe. 2. thanks sunil khurma. Rasgulla Sweet Making | Rasgulla Recipe | Bengali Sweet | Indian Sweets Making VideoHow to Make RasgullaIndian Sweets 2017 Videossweet making How to Access Another Computer from Your Computer. such as hand blender, or dough maker, or mixer or anything else? As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. What could be the reason? Why did my rasgulla become hard after cooking, when I followed all the steps please reply me. Will that work? Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice â¦ Please advise. The main problem with making rasgullas at home is that it doesn’t always turn soft. Hello Your roshgollas are looking way too perfect. Just spotted this recipe from your homepage! Tried with only 4 balls in pan so its not overcrowded. Try this recipe. Ingredients:-4 cups milk. Bengali Rasgulla Recipe, How to make soft Rasgulla. It’s going to be my first attempt to make this recipe. Most likely you squeezed way too much from the chena and hence the balls were hard. This comes with practice, so don’t worry if you are not getting a hang of it. I tried rasgullas but it broke.. Why did this happen, you didn’t squeeze enough moisture from the chena, Hi. Thanks. A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Why do I have cracks in my roshgollas though they are soft. You are now left with what is known as "chena" or "paneer". I have extra milk and would like to make them to use at a later stage. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. Despite the stickiness, both the times my rasagullas turned out soft. Then take out rasgulla from the syrup and put into the syrup of the bowl. They increase in size when dropped in boiling sugar syrup so there should be enough space for the rasgullas to cook in the pan. Even after hanging the Chenna for more than 1 hour it was still not dry enough to knead into a dough Please help. 1/4 cup lemon juice. Switch off the heat. 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